Frisee Salad with Goat Cheese and Balsamic Syrup
- Active Time 15m
- Total Time 15m
This light salad will remind diners of a casual lunch at a French country inn. Virtually any fresh greens can be used in place of the arugula to change the character of the dish.
- 1 cup balsamic vinegar
- 8 slices baguette, toasted
- 8 1/2 thick slices fresh goat cheese
8 cups lightly packed inner yellow frisee leaves, tough stems removed
- 1 cup lightly packed baby arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup extra-virgin olive oil
- Juice from 1 lemon (about 1/4 cup)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh chives
Simmer the balsamic vinegar in a small nonreactive saucepan until reduced to 1/4 cup. Pour into a small ramekin and cool.
Preheat an oven to 350 degrees F. Place the baguette slices on a baking sheet. Top each bread slice with a slice of goat cheese. Bake until heated through, about 3-4 minutes. Remove from the oven and keep warm.
In a large bowl, combine the frisée, arugula and tomatoes. Drizzle the olive oil and lemon juice over the salad. Toss to coat. Season to taste with salt and freshly ground black pepper. Add the thyme and chives and toss together.
Divide the mixed greens among 8 individual plates. Top each salad with a warmed goat cheese toast. Drizzle the balsamic syrup around the perimeter of the greens. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
453 calories; 27g total fat; 24mg cholesterol; 456mg sodium; 42g carbohydrates; 10g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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